Cheesy Kielbasa Potato Soup with Parmesan is a rich one-pot soup with browned kielbasa, tender potatoes, carrots, celery, onion, garlic, milk, cheddar, and Parmesan. Compared with the spicier kielbasa soup on the site, this version is milder and noticeably cheesier.
Why This Kielbasa Soup Is Extra Cheesy
This soup uses both cheddar and Parmesan. Cheddar gives the broth its creamy, melty body, while Parmesan adds a sharper savory note. Browning the kielbasa separately also helps keep its edges flavorful before it returns to the pot.
Ingredient Notes
- Kielbasa: Slice it evenly and brown it before cooking the vegetables.
- Potatoes: Dice them into similar-size pieces so they become tender in about the same amount of time.
- Carrots, celery, onion, and garlic: These give the broth a fuller soup base rather than making it taste like cheese sauce with potatoes.
- Cheddar: Two cups make this the richest kielbasa soup in the cluster.
- Parmesan: Half a cup adds salty, nutty depth.
Tips for Melting the Cheese Smoothly
Once the milk and cheeses are added, keep the heat low to medium-low and stir often. A hard boil can make a cheese-based soup less smooth.
If the soup thickens too much while standing, add a small splash of milk or chicken stock. Taste before adding extra salt because kielbasa, cheddar, and Parmesan all bring salt to the pot.
Storage and Reheating
Refrigerate leftovers in a covered container. Reheat gently on the stovetop, stirring frequently, and loosen with milk or stock if needed.
Ingredients
- 1 pound kielbasa sausage, sliced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 cup celery, sliced
- 2 large carrots, peeled and diced
- 4 cups chicken stock
- 1 1/2 pounds potatoes, diced
- 1/2 cup shredded Parmesan cheese
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/4 cup parsley, roughly chopped
- Salt and pepper to taste
How To Make Cheesy Kielbasa Potato Soup
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add the sliced kielbasa and cook for 5 to 6 minutes, until lightly browned. Remove it from the pot and set aside.
- Add the onion, garlic, carrots, and celery to the same pot and cook for about 2 minutes.
- Pour in the chicken stock and add the potatoes. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, until the potatoes are tender.
- Return the kielbasa to the pot. Stir in the milk, Parmesan, and cheddar. Season with salt and pepper.
- Cook over low to medium-low heat for about 10 minutes, stirring often, until the cheese is melted and the soup is hot.
- Remove from the heat, garnish with parsley, and serve.
For a version with a little heat and no Parmesan, try Spicy Kielbasa Potato Soup. You can also browse more easy soup recipes.
